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+ servings

Shish Kebab (Khorovatz)

Classic recipe for skewered and grilled cubes of meat.
Prep Time 20 mins
Cook Time 20 mins
Marinating Time 1 d
Total Time 1 d 40 mins
Course Main Course
Servings 4 people


  • ½ leg of lamb (trimmed and cubed)
  • 2 tomatoes (chopped)
  • 1 large onion (chopped)
  • 2 cloves garlic (crushed)
  • ¼ cup parsley (chopped)
  • 2 tbsp corriander (freshly ground)
  • ½ tsp Allepo pepper (crushed)
  • 2 cups pomegranate juice (or dry red wine)
  • ¼ cup olive oil
  • salt (to taste)


  • Put the lamb cubes in a large mixing bowl.
  • Add the tomato, garlic, onion and parsley. Toss thoroughly.
  • Add the coriander, crushed pepper and pomegranate juice. Toss again.
  • Cover, and refrigerate overnight, mixing at least once.
  • Place lamb on skewers, then brush on olive oil and sprinkle on sea salt.
  • Note: Save the marinated onions and tomato chunks but DON’T serve raw. Cook in a pan on the stove, or wrap in aluminum foil and cook on the grill.


We love to roast more tomatoes and onions and red or green peppers with our kebab, but it’s best to cook them separately. Alternating meat and veggies on the skewers makes a nice presentation, but they don’t all cook at the same rate.
Tried this recipe?Let us know how it was!